Recipe: Beignets

A New Orleans specialty, these light and airy deep-fried puff balls comprise one of America’s best variations on the doughnut.

By David Rosengarten

One of the best doughnut variations in America is the extremely light and airy deep-fried puff ball served throughout New Orleans: the famous “beignet” (ben-YAY), a French word for a sweet or savory fritter. This one’s sweet all the way, even dusted with confectioner’s sugar, and served as a breakfast treat with a strong cup of chicory-enhanced coffee. The best-known beignet in Louisiana is served at Café du Monde in New Orleans—but you can get pretty well-known in your circle by serving the following recipe.

1. In a small saucepan, combine milk, shortening, granulated sugar and salt. Heat just until shortening melts and sugar and salt dissolve. Cool to room temperature.

2. In the bowl of a mixer, combine yeast, warm water and pinch of sugar. Set aside until yeast bubbles, about 5 minutes.

3. To mixer bowl, add cooled milk-shortening mixture, egg and vanilla. Using the paddle attachment on the mixer, mix on low speed to combine. Add 1 cup of flour and mix on low speed to combine. Add 2 ¼ cups flour, switch to the dough hook and mix to combine. Knead on medium speed 10 minutes or until dough is smooth and elastic. Add additional flour, one tablespoon at a time, if needed, to make the dough clean the sides of the bowl.

4. Place dough in an oiled bowl, cover with a towel, and let rise at room temperature until doubled in size, about 1 1/2 hours.

5. Heat 2″ of oil in a deep saucepan to 375 degrees. Punch dough down and divide into four pieces. On a floured surface, roll one piece out to a ¼” thickness. Cut dough into 2″ squares. Repeat with remaining dough pieces. Fry squares in batches, until golden brown, about 1 to 1 1/2 minutes per side. Drain on paper towels. Dust immediately with confectioner’s sugar.